Messages

1276

Extract/Partial Mash Brewing / Re: Converting All Grain Recipe's to Partial Mash

« on: September 22, 2011, 01:50:36 PM »

http://www.homebrewersassociation.org/forum/index.php?topic=1084.0

This thread has a link to the PDF I've used for years as my bench mark for converting recipes.

"The short answer,based on typical all-grain processes and extract characteristics, is to use 3/4 (0.75) lb of liquid extract
for each pound of grain being substituted, or 2/3 (0.67) lb dry extract."

This conversion has served me very well over the years, though I sometimes round up and wind up with stronger beers than originally intended.  Which is not all bad.

1277

The Pub / Re: $12,000 per serving??

« on: September 20, 2011, 04:35:49 PM »

Yes and no. Wine will continue to age in the bottle although spirits will not.

Old bottles of spirits do have value (more so the rarer/older they are). Scotch from the 1850s has sold for nearly 30k, although it is still technically only 12 year old scotch.

My point, however, was how would you know that what you're drinking is really what it is supposed to be?  I doubt anyone would buy two bottles of 200k scotch to compare them. Again, more of an issue with wine where such fraud has been documented.

1278

The Pub / Re: $12,000 per serving??

« on: September 20, 2011, 03:03:40 PM »

Evidently there are "wine" and "spirits" banks where one can store their shrewd "investments". It'll never be consumed.

Which means that no one knows what it should taste like. 

With extremely rare and old wines (mostly Bordeaux) , there are recent scandals of people selling bottles that may, or may not, have been refilled with newer wine.

Since no one today can truly say what a bottle from the 40s would taste like, it's hard to know what you're drinking.

The market for rare whiskey's is probably not as robust but how would you know if you're bottle of whiskey really had been aged for 62 years?

I'd rather buy something I could truly enjoy drinking and then go out and get more of it.

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Kegging and Bottling / Re: Smaller than 12 oz. bottles

« on: September 20, 2011, 10:00:08 AM »

Do they still make Little Kings?  If you can stomach drinking it, my recollection is the bottles are around 7 or 8 oz.

They're green, though.

Better yet, drink your way through a case of Thomas Hardy's Ale!

1280

Kegging and Bottling / Re: Keg clean up

« on: September 19, 2011, 02:32:10 PM »

Once they're empty, I sanitize them and refill.  I fill them with star san, pressurize, and blow some out the dip tube to make sure it gets sanitized.

I replace the lines when they look a bit gross.  I rinse them when I change kegs. I don't really get too crazy about the lines.  Maybe I should.  I'm using picnic taps, so I don't have a tower and faucets to worry about.

1281

Kegging and Bottling / Re: Dispensing Soda

« on: September 19, 2011, 01:37:23 PM »

I suppose I missed it in your original post, but I've never seen a good pour at room temp.  If the beer is warm I would expect foam and lots of it.

Chilling the keg should be the trick.

1282

Events / Kegs for Kids - Chicago

« on: September 09, 2011, 02:00:50 PM »

Kegs for Kids is a fundraiser for my daughter's school.  It will take place on October 8th.

With the help of Mike Roper from the Hopleaf, there were over 50 beers on tap last year including Avery Meph Addict and other hard to find beers.

The beer list from last year's event and details for this years event can be found at: http://www.friendsofpeirce.org/kegsforkids/2011

A very cool event for a good cause if you're in the area. 

A limited number of tickets are available.

Check it out!

1283

Commercial Beer Reviews / Lazy Monk - Bohemian Dark Lager

« on: September 09, 2011, 01:01:43 PM »

Picked up a growler Tuesday. 

This is a very tasty beer.  Dark, carmel and malt flavors predominate.

If I lived closer to Eau Claire, it would be a regular in my fridge.

The wife loves dark lagers and she raved about this one.

1284

General Homebrew Discussion / Re: I need help in Minneapolis/St. Paul

« on: September 08, 2011, 12:37:25 PM »

I would definitely try contacting Northern Brewer.  For something like this they ought to be able to accommodate you.

1285

The Pub / Re: WI Homebrewers Propose Legislation To Expand Use Restrictions

« on: September 08, 2011, 12:32:03 PM »

Since you usually only get one bite at the apple, so to speak, with passing such legislation I would second Tom's recommendation that this be looked at carefully.

Once this bill is passed, it is unlikely anyone would want to re-open the issue to correct any inadvertent mistakes.

It certainly can't hurt to leave cider in the definition and might hurt to take it out.

1286

General Homebrew Discussion / Re: First extract in years

« on: September 07, 2011, 01:09:40 PM »

In the process of helping Northern Brewer develop extract versions of some of my recipes, I've brewed with extract more in the last year than I have in the 10 years before that.  What I've found is that the process improvements I've picked up as I became more experienced, combined with really good, fresh extract, means that these beers are a quantum leap from the extract batches I brewed years ago.  In most cases, you;d be hard pressed to tell them from AG.

I'm glad to see that posted, because I absolutely agree.

IMO, many of the flaws that people attribute to extract beers are simply due to the fact that these were some of the first beers all of us brewed.  And if you started oh so many years ago, who knows how old that can of John Bull extract really was?

1287

The Pub / Re: WI Homebrewers Propose Legislation To Expand Use Restrictions

« on: September 07, 2011, 08:02:12 AM »

Any particular reason cider got dropped in the re-write?

Old:
(1) Making of wine, cider or fermented malt beverages at home solely for consumption
therein and use thereof in such home by the family and guests without compensation.

New:
(1) Making, possessing, storing, transporting, or consuming homemade wine or
fermented malt beverages produced in accordance with s. 125.06

1288

Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND

« on: September 02, 2011, 07:39:59 AM »

IMO you cannot beat Redamak's and Bell's, but I'm partial to SW Michigan and have never been to Lakefront.

But you've got me thinking about burgers...  Lots of memories at Redamak's.

1289

Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND

« on: September 01, 2011, 09:16:27 AM »

I'll be near Eau Claire in WI this weekend and am planning to check out Lazy Monk Brewing which is a local brewery in those parts.

He's also active on the forum.  Their website lists the places you can get their beer.

I also hope to get to New Glarus, but that's been on the list for a loooong time.

Sounds like you're probably going over the UP from Michigan to Wisconsin, but if you're down near Indiana/Illinois Three Floyds is right there in Munster.

1290

Yeast and Fermentation / Re: 3 month old Slurry - too old?

« on: September 01, 2011, 07:58:50 AM »

I don't know if it's best practice, but...

I typically bottle a portion of each batch.

I've had good luck pitching the dregs into a starter and re-using yeast in that fashion.